Stuffed Eggplants with a Spanish Twist

Ingredients

• 2 large eggplants 2 large eggplants
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g (9 oz) ground beef 250g (9 oz) ground beef
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/4 cup (60ml) chicken or vegetable broth 1/4 cup (60ml) chicken or vegetable broth
• 1/4 cup (60g) grated cheese (such as Manchego or Parmesan) 1/4 cup (60g) grated cheese (such as Manchego or Parmesan)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 24g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Chop the scooped-out flesh and set aside.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the chopped eggplant flesh, red bell pepper, and zucchini. Cook for 5 minutes, until the vegetables are slightly softened.
6. 6.
   Add the paprika, dried oregano, cumin, salt, and pepper. Mix well to combine.
7. 7.
   Pour in the tomato sauce and chicken or vegetable broth. Simmer for 10 minutes, allowing the flavors to meld together.
8. 8.
   Place the hollowed-out eggplant halves in a baking dish. Spoon the filling into each eggplant half, pressing it down gently.
9. 9.
   Sprinkle the grated cheese evenly over the stuffed eggplants.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is melted and golden.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. Avoid ones with wrinkled skin or soft spots. Salting the eggplants before cooking can help reduce bitterness.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. You can also substitute it with ground turkey or chicken for a lighter version.
• Tomato sauce — Use a good-quality tomato sauce or make your own by simmering fresh tomatoes with herbs and spices for a richer flavor.

Tips & Tricks

• To make the dish vegetarian, replace the ground beef with cooked lentils or mushrooms.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the filling mixture.
• Serve the Stuffed Eggplants with a side of crusty bread or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Stuffed Eggplants hot, straight from the oven. Garnish with fresh parsley for a pop of color. Pair it with a side of Spanish rice or roasted potatoes for a satisfying meal.

Presentation advice

Arrange the Stuffed Eggplants on a platter, placing them side by side. Drizzle a little extra tomato sauce over the top and sprinkle with grated cheese and fresh parsley. This will enhance the visual appeal of the dish and make it even more enticing.